It has been so long since I have cooked lamb shanks – I’m not sure why!
There is something so satisfying about cooking a tough piece of meat and turning it into something super tender and melt-in-your-mouth.
This dish is just that… the tomatoes and spices produce a rich chunky sauce, and the chickpeas add some crunch.
Serve with cous cous and a simple side salad – and if there are any leftovers, it’s even better the next day.
Lamb shanks with chickpeas, tomatoes and thyme
- 2 tablespoons olive oil
- 4 lamb shanks
- 2 onions , chopped
- 3 cloves garlic
- 3 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 2 strips lemon zest
- 2 bay leaves
- 4 large springs of thyme
- 1/2 cup red wine vinegar
- 400 ml whole canned tomatoes
- 8 tomatoes ,halved
- 500 ml (2 cups) stock
- 400 ml tin chickpeas ,drained
- Pre-heat oven to 180 degrees C (350 degrees F). Add oil to a dutch oven (or heavy saucepan with lid) over medium-high heat and brown the lamb shanks. Set aside.
- Add onion and fry until tender. Add garlic, cumin, turmeric, cinnamon, lemon zest, bay leaf and thyme. Cook or 1 minute.
- Add red wine vinegar and scrape any brown bit from the bottom of the pan. Reduce by half.
- Add fresh and canned tomatoes and stock. Bring up to a simmer. Return lamb, cover and cook in the oven for 2 hours.
- Remove from the oven and add chickpeas, stir through and return to the oven for 30 minutes. Serve with cous cous, mashed potato or crusty bread.